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All Journal Jurnal Sain Veteriner Jurnal Penelitian Saintek Jurnal Ilmu Dasar Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati BIOEDUKASI Sciscitatio : Journal for Biological Science Environmental Science and Engineering Conference Proceeding Borneo Journal of Biology Education (BJBE) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Health and Nutrition Research Journal of Comprehensive Science SERVIRISMA: Jurnal Pengabdian kepada Masyarakat Biosaintifika: Journal of Biology & Biology Education Bioma : Jurnal Ilmiah Biologi
TRI YAHYA BUDIARSO
Biology Department, Universitas Kristen Duta Wacana, Jalan Dr Wahidin Sudirohusodo 5-19, Yogyakarta 55224, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Identification of Lactic Acid Bacteria Inhibiting the Growth of Saccharomyces cerevisiae in Molasses Fermentation Vico, Yoel; Budiarso, Tri Yahya; Amarantini, Charis; Setyaningsih, Ratna
Biosaintifika: Journal of Biology & Biology Education Vol. 17 No. 1 (2025): April 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v17i1.14168

Abstract

Ethanol production by Saccharomyces cerevisiae is essential for the biofuel industry, but microbial contamination by Lactic Acid Bacteria (LAB) can significantly reduce yield and fermentation efficiency. This research aimed to identify Lactic Acid Bacteria (LAB) causing significant inhibition of Saccharomyces cerevisiae growth. LAB isolates were screened and identification was carried out by carbohydrate fermentation using the 50 CHL Analytical Profile Index (API) Kit, and the LAB isolates (MC2K1, MP2K1, and MP2K2) were identified as Lactobacillus rhamnosus and isolate MC2K2 as L. pentosus. The results demonstrated that bacteriocins did not significantly inhibit S. cerevisiae following heat treatment, indicating that metabolic byproducts, particularly lactic acid, were primarily responsible for yeast inhibition. Co-culture of LAB and S. cerevisiae supernatants was used to determine inhibition by metabolites produced by LAB. A higher inhibitory effect occurred in the supernatant from 48 hours of incubation with lower CFU results. The highest inhibition rate reached 42% in isolate MC2K1 and the incubation time of 6 hours with all isolates significantly inhibited the growth of S. cerevisiae. These findings challenge the prevailing assumption that bacteriocins are the primary inhibitors of yeast and highlight the importance of metabolic byproducts as dominant inhibitory factors. This insight contributes to developing targeted contamination control strategies, ultimately enhancing ethanol production efficiency.
Analysis of microbiological hazards in turmeric tamarind traditional drink products Lifiana, Aulia; Amarantini, Charis; Budiarso, Tri Yahya
Jurnal Penelitian Saintek Vol 29, No 1 (2024)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v1i1.70596

Abstract

This study aimed to determine the presence of bacterial contaminants, specifically Escherichia coli, Salmonella sp., and Staphylococcus aureus, in turmeric tamarind traditional drink products according to the Indonesian National Standard (SNI 2019). The research was conducted using samples from 11 different locations in Yogyakarta. The samples were analyzed using Chromocult Coliform Agar (CCA), Salmonella Shigella Agar (SSA), and Baird Parker Agar (BPA) to isolate the specific bacteria. Further biochemical tests, including IMViC, Urease, and sugar fermentation tests, as well as confirmation using API 20E and API STAPH tests, were performed on the suspected isolates. The findings reveal that Escherichia coli, Salmonella sp., and Staphylococcus aureus were not detected in any of the samples. Thus, the traditional turmeric tamarind drink is considered safe for consumption according to the tested parameters. Keywords: turmeric tamarind, microbiological hazard, Klebsiella pneumoniae, Staphylococcus aureus. E. coli
Identifikasi Cemaran Bakteri Staphylococcus sp. dan Jamur Aspergillus sp. pada Produk Roti untuk Meningkatkan Keamanan Pangan Wattimury, Angelia; Samodra, Eunike Andriani Marganingrum; Ferdian, Evelyn; Budiarso, Tri Yahya; Amarantini, Charis
Journal of Comprehensive Science Vol. 3 No. 8 (2024): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v3i8.838

Abstract

Roti merupakan salah satu produk makanan cepat saji karena sangat mudah didapatkan dan sebagai salah satu bahan makanan pokok yang dikonsumsi secara global. Namun, roti mudah mengalami kerusakan yang dapat disebabkan oleh bakteri dan jamur yang mempengaruhi kesehatan. Penelitian ini bertujuan unutk mengidentifikasi cemaran atau kontaminan bakteri dan jamur pada produk roti. Sampel roti diperoleh dari beberapa kantin sekolah, warung, dan pasar yang berada di Kota Yogyakarta. Dalam mengidentifikasi bakteri dibutuhkan medium Nutrient Agar, Mannitol Salt Agar, dan Baird Parker Agar, sedangkan jamur ditumbuhkan pada medium Malts Extract Agar pada cawan petri. Seleksi koloni bakteri menjadi koloni tunggal dilakukan dengan uji biokimia. Uji konfirmasi bakteri dilakukan dengan API Staph dan uji molukuler dengan gen penanda nuc dan sea menggunakan PCR. Isolat jamur diidentifikasi secara makromorfologi melalui pengamatan bentuk koloni dan mikromorfologi melalui pengamatan sel dengan teknik slide culture. Jenis bakteri yang ditemukan pada sampel yaitu Staphylococcus aureus (teridentifikasi API 52,8%, 97,7%, dan 97,7%). Isolat terduga S. aureus dengan persentase ID 52,8% terdeteksi memiliki gen sea tetapi tidak memiliki gen nuc. Isolat terduga. Jenis jamur yang ditemukan pada sampel yaitu Aspergillus niger.
The Microbiological Hazards of Enterobacter spp. Contamination in Street Food in Developing Countries: A Literature Review Pareakan, Jefyne Mali’; Amarantini, Charis; Budiarso, Tri Yahya
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.424

Abstract

Street food is widely consumed by people in developing countries and often poses health risks due to bacterial contamination. The consumption of contaminated food has been linked to more than 200 types of diseases, resulting in 600 million cases and 420,000 deaths each year. One commonly found bacterium is Enterobacter, which can be pathogenic and exhibit resistance to various antibiotics. This review aims to assess the dangers of Enterobacter contamination in street food, including the level and source of contamination, pathogenicity, and management strategies. The review followed PRISMA 2020 guidelines, with literature searches performed in scientific databases such as PubMed and Google Scholar using Boolean operators and relevant keywords. Articles were selected based on specific inclusion criteria, analyzed, and grouped for ease of interpretation. The results showed that Enterobacter contamination is prevalent in developing countries such as Nigeria, Ghana, Ethiopia, Pakistan, India, and Indonesia. Nigeria recorded the highest prevalence, with E. aerogenes reaching 100% in ready-to-eat rice. The primary source of contamination is raw materials, particularly wheat flour, which contains E. sakazakii with a prevalence of 100%. Enterobacter can cause various serious infections, including urinary tract infections, meningitis, pneumonia, and septicemia. Efforts to reduce Enterobacter contamination in street food should include the implementation of hygiene and sanitation practices, the use of safe raw materials, proper processing and storage methods, education for vendors, and routine food safety supervision. These findings are crucial for supporting public health interventions and developing effective food safety policies.
COLIFORM CONTAMINATION LEVEL OF WASHING WATER AT STREET VENDORS TENT STALLS IN YOGYAKARTA Amarantini, Charis; Budiarso, Tri Yahya; -, Tri Wahyuni Sekar Sari
BIOMA : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2024): October 2024
Publisher : Prodi Pendidikan Biologi, FPMIPATI, Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v13i2.365

Abstract

Food quality in Indonesia is significantly influenced by street vendors, particularly from a microbiological aspect. The use of unclean washing water in these settings can cause tableware contamination, increasing the risk of food-borne diseases. Therefore, this research aimed to determine the level of coliform contamination in washing water of street vendors. A total of 21 samples were collected from different locations, isolated, and identified morphologically and biochemically. These samples were resuscitated in 1% peptone medium for 12 hours and inoculated on Chromocult Coliform Agar (CCA) medium. Purified coliform colonies were tested morphologically and biochemically to the genus level and confirmed using API 20E KIT reagents. The results showed coliform contamination levels ranging from 5.1 x 105 to 2.7 x 108 CFU/mL, exceeding the quality standard. Confirmation results from testing using API 20E with ID ≥ 95% found bacteria contaminants, including Escherichia coli, Klebsiella pneumoniae subsp. Pneumoniae and Pantoea spp. These results showed the urgent need to recognize the risks associated with tableware contamination at tent stalls. Keywords: API 20E, Coliform, Street Vendors, Washing Water.
Identifikasi Bacillus sp. Pada Makanan Ringan berbasis Umbi-umbian Melalui Analisis Molekuler Gen Toxin Hbl dan Nhe Andriani, Eunike Marganingrum; Wattimury, Angelia; Budiarso, Tri Yahya; Amarantini, Charis
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 5 (2024): COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v4i5.1294

Abstract

Foodborne disease atau penyakit yang disebabkan karena konsumsi makanan dapat disebabkan oleh berbagai mikroorganisme. Salah satu mikroorganismenya adalah Bacillus cereus sebagai bakteri gram positif dan fakultatif anaerob yang dapat mencemari dari lingkungan mampu melakukan pemulihan dari makanan dan bahan pangan yang lain. Hal yang membuat Bacillus sp. Dapat bertahan di kondisi ekstrem adalah keberadaan spora terutama saat berada di bahan pangan yang sudah dikeringkan atau dibuat dalam bentuk bubuk. Kasus kontaminasi kelompok Bacillus cereus yang mendatangkan foodborne illness ditemukan dalam produk kentang. Bacillus cereus dan terkonsumsi dapat memberikan dampak terhadap sakit pencernaan berupa sakit perut dan diare tidak berdarah yang terjadi 4 - 16 jam setelah konsumsi. Gejala-gejala tersebut disebabkan oleh produksi diarrheal toxin hemolysin BL, Hbl, enterotoksin nonhemolitik Nhe dan sitotoksin CytK pada usus manusia. Penelitian ini bertujuan untuk melakukan identifikasi Bacillus sp. Pada produk makanan ringan jenis umbi-umbian berdasarkan keberadaan gen pengkode toxin Hbl dan Nhe. Metode yang dilakukan dengan isolasi awal menggunakan media MYP Agar, uji MR, pengecatan gram, endospora, dan analisis hasil PCR gen toxin Hbl dan Nhe. Hasil pada penelitian ini menunjukkan sampel keripik kentang kemasan tercemar Bacillus cereus berdasarkan amplifikasi gen nheA, nheB, nheC pengkode toksin Nhe dan gen hblA, hblD, hblC pengkode gen toksin Hbl sedangkan terduga Bacillus subtilis tidak terdapat gen nheB.
Co-Authors -, Tri Wahyuni Sekar Sari Andriani, Eunike Marganingrum Ariestanti, Catarina Aprilia Catarina Aprilia Ariestanti Charis Amarantini CHARIS AMARANTINI Ferdian, Evelyn Govanni, Patricia Guruh Prihatmo Hutri Catur Sad Winarni Lifiana, Aulia Pare, Regina Londong Pareakan, Jefyne Mali’ Rangga, Febby Alvanda RATNA SETYANINGSIH Safriana Nata Wijaya Samodra, Eunike Andriani Marganingrum Suryanto, Regina Tri Wahyuni Sekar Sari - Vico, Yoel Wattimury, Angelia Yambise, Dominggas